Vegan

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Rich & Creamy Vegan Hot Chocolate

Ok, I realize it is not cold outside.  I KNOW, it’s still summer!  I am with you on this, trust me.  But I was suddenly struck with a craving for hot chocolate and I was not about to wait for the dreaded winter that I still refuse to believe is just around the corner.  This stuff is rich, creamy and chock full of antioxidants.  You won’t even miss the dairy.

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Creamy Zucchini “Pasta” with Asparagus, Walnuts & Lentils

Made with zucchini spiral “pasta”, sautéed asparagus and creamy avocado this this healthy dose of green vegetables is balanced by rich coconut milk, fragrant toasted walnuts and cooked lentils creating a vibrant and satisfying meal.

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Cherry Chocolate Almond Pulp Granola

Crisp, satisfying and not too sweet, this granola is an excellent use for leftover almond (or other nut) pulp.  The addition of oats and coconut give it substance and balance the chocolate and cherry flavors nicely.  This granola smells amazing as it bakes and works especially well over yogurt, as well as over oatmeal or just eaten out of hand as a snack.

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Spicy Taco-Style Lettuce Wraps with Lentil-Walnut Filling

With a spicy and substantial filling, balanced by fresh veggies and rich cashew sour cream, these wraps can be filled with any combination of toppings you like.   I refrain from referring the the lentil-walnut filling as ‘meat’.  These wraps don’t need to pretend to have meat to be inviting, they are amazing in their own right!   Skip the cheese to keep them vegan and lactose free.

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Tunisian Chickpea Tangine with Root Vegetables and Apricot Rice

Spicy and rich, this is the ultimate in meat-free comfort food.  In fact, this dish was so tasty and filling that Dave didn’t even want any of the leftover grilled chicken breast that I offered to appease my ‘meatitarian’.  Don’t skip the Harissa paste, it really makes the dish an explosion of flavor!

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Sweet & Spicy Ginger Barbecue Sauce

Ingredients

  • 1 1/2 cups apple cider vinegar
  • 1/2 cup lightly packed brown sugar, or raw sugar
  • 3/4 cup ketchup
  • 1 1/2 tablespoons Sriracha
  • 1/2 medium white onion, minced fine
  • 4-6 large garlic cloves, minced
  • 2 tablespoons minced peeled ginger
  • Sea salt and freshly ground black pepper, to taste

Directions

  1. Stir first 7 ingredients together in a medium saucepan.  Simmer over medium heat, stirring frequently, for 20-30 minutes or until onion is translucent and sauce is thickened.   Add salt and pepper to taste and set aside until ready to use.
  2. Brush over chicken, seafood or veggies prior to grilling.

KT’s Comments

  • This was really great on grilled shrimp;  I made the full recipe for 48 shrimp and had about half the recipe left over.
  • This is also really great on grilled corn.
  • You will want to spray the grill with non-stick spray prior to grilling as the sugar will make the food stick a bit.
  • I used ginger paste, which I found in the organic section of my grocery store rather than fresh.
  • It takes quite awhile to cook down so start it well before you start anything else.

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